1659. French Beans
The best sort for this purpose are white runners. They are very large, long beans, but should be gathered quite young, before they are half-grown; they may be done in the same way as described in par.
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1660. Onions
Onions should be chosen about the size of marbles; the silver-skinned sort are the best. Prepare a brine, and put them into it hot; let them remain one or two days, then drain them, and when quite dry, put them into clean, dry jars, and cover them with hot pickle, in every quart of which has been steeped one ounce each of horseradish sliced, black pepper, allspice, and salt, with or without mustard seed. In all pickles the vinegar should always be two inches or more above the vegetables, as it is sure to shrink, and if the vegetables are not thoroughly immersed in pickle they will not keep.
1661. Red Cabbage